Simple Chicken Enchilada Verde


Every day is getting 3 to 4 minutes shorter. Night is coming earlier and earlier. You can feel it and smell it in the air. Fall is on its way in. In many ways I don’t want to admit it but as we sit on the bluff and look to the lake at 8:50 we see shadows and darkness where two months ago we saw the sun still high on the horizon.

Our meals are starting to change slowly. Less salads and more casseroles. Getting ready for the back-to-school rush and freezing some meals for the first few weeks or at least getting some of the meat cut, spiced, and in the freezer so that we can easily pull out a meal to defrost in crush of time we feel in September.

Verdict:

This is such a perfectly simple dish! It has TONS of flavor and if you have your chicken cooked ahead of time this dish can be put together in 15 minutes or less. Remember next time you cook chicken add a couple of breasts into the oven, fry pan, or poach in a pan of water to have ready to go when you want.

Simple Chicken Enchilada Verde

  • Servings: 4-6
  • Difficulty: easy
  • Print

A simple dish with tons of flavor that is a great weeknight go to.

Ingredients:

  • 1 1/2 pounds chicken breast, boneless and skinless (chicken thighs are really good – boneless and skinless) – cooked and chopped into small pieces
  • 1 (4.5 oz) can green chiles
  • 2 tablespoon chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon onion powder
  • 1/2+ teaspoons Cayenne Pepper, as desired
  • 1 teaspoon salt
  • 1 (8 oz) block cheddar cheese, shredded
  • 8-12 flour tortillas
  • 2 cups canned enchilada verde sauce or homemade sauce

Directions:

  1. Preheat oven to 350 degrees. Spray a 13 x 9 casserole dish with non-stick spray. Place 1/4-1/2 cup enchilada verde sauce in the bottom of the pan and spread thinly to coat.
  2. Mix chiles, chili powder, cumin, onion powder, Cayenne pepper, salt and chicken in a bowl. Taste a bit and adjust flavoring to your liking.
  3. In the center of a tortilla place some of the cheese topped with some of the chicken mixture. Roll placing seam side down in the pan. Repeat until all chicken is gone and 1/2 cup of cheese remains.
  4. Pour rest of enchilada sauce over the top of the enchiladas. Top with cheese.
  5. Bake for 25-35 minutes (depending on the thickness of your enchiladas) until heated through and cheese is starting to brown. Serve hot.

17 Comments Add yours

    1. koolaidmoms says:

      Thank you!

      Liked by 1 person

  1. I’m hungry now! But why oh why did you have to mention shorter days? I actually love fall for its melancholy feeling but I too felt way too sad yesterday at the lake. The joyful and bright sounds of mid-July were gone despite the heat. Soon the robins will be gone as well. Sigh.

    Liked by 1 person

    1. koolaidmoms says:

      I saw the trees changing color today and actually teared up a little!

      Liked by 1 person

    1. koolaidmoms says:

      Thank you!

      Like

  2. A. JoAnn says:

    Yum! Gonna pin this!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! Hope you like it!

      Like

  3. syl65 says:

    I am a fan of enchiladas. Thank you, Marci! 🙂

    Liked by 1 person

    1. koolaidmoms says:

      Thank you, Sylvester!

      Liked by 1 person

      1. syl65 says:

        You’re welcome always!

        Like

  4. Erika Kind says:

    My kids will love it!!

    Like

  5. LifeAmazing says:

    It looks so nice. Makes me want cheesy enchiladas now.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! That does sound good right now!

      Liked by 1 person

    1. koolaidmoms says:

      Than you!

      Liked by 1 person

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